Rauga Pankūkas (Latvian Yeast Pancakes)

Adapted from Latviešu ēdieni by Ņina Masiļūne
Serves 2

Beat the egg yolk together well with sugar and salt. Warm the milk to between 120F and 130F, then stir slowly into the beaten egg2. Sift the flour and yeast together in a shallow dish, then slowly add the wet ingredients to the dry. Mix just until a soft batter comes together. Sprinkle the top with a bit of flour and set to rise in a warm place for 1 1/2 to 2 hours. If you're making this the night before, cover the batter with plastic wrap and place it in the fridge overnight, then proceed with the remaining steps in the morning3.

Beat the egg white until it becomes white and fluffy, soft peaks optional. Fold into the batter in thirds, being careful not to overmix. If the batter is too stiff, add a bit of water or milk to loosen it up enough to be scoopable. Wet a spoon4 before portioning each pancake so the batter doesn't stick and fry as with ordinary pancakes in a non-stick griddle or pan set over low to medium-low heat in a bit of butter or oil until golden brown and delicious.


  1. We used a mixture of 120 g all purpose flour and 80 g whole wheat pastry flour in one of our sets. The pastry flour gives that whole wheat taste without adding too much gluten.
  2. Tempering isn't necessary here as the milk is below the temperature at which eggs curdle (between 160F and 170F), but you can do it if it makes you feel better.
  3. If you want to make these just before breakfast, the easiest is to prepare the batter through the rise the night before. Then all you have to do is beat some egg whites. Otherwise, you'll be up at 7a to have a 10a brunch on the breakfast table.
  4. Wetting the spoon in between pancake batter portions is important. This stuff sticks.

A recipe from http://kitchenmouse.rozentali.com/2010/01/rauga-pankukas/

Posted by Cori Rozentāle on .